Irish Fruit Cake Recipe
This Irish Fruitcake tastes incredible ! Try this fruity spicy and nutty bakes for your next dessert ! Your suggestions for this Irish Fruitcake are welcome !
Ingredients
| Walnuts | 1 1/2 Cup (16 tbs) | |
| Seedless raisins | 3/4 Cup (16 tbs) | |
| Golden Raisins | 3/4 Cup (16 tbs) | |
| Currants | 3/4 Cup (16 tbs) | |
| Citron | 3/4 Cup (16 tbs), diced | |
| Candied orange peel | 3/4 Cup (16 tbs), diced | |
| Cherries | 3/4 Cup (16 tbs), candied | |
| 1/2 cup Irish whiskey or bourbon | ||
| Molasses | 1 Tablespoon | |
| Lemon peel | 1 Teaspoon, grated | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Confectioners' sugar | ||
| Water | ||
| Green food coloring | ||
| Green decorator sugar | ||
| Walnut halves | ||
Directions
1. Chop walnuts coarsely and set aside.
2. Combine raisins, currants, and candied fruits and peels with 1/3 cup whiskey, molasses, and lemon peel. Mix well, cover, and let stand overnight.
3. The next day, sift flour with baking powder, salt, and spices.
4. Cream butter and brown sugar well. Add eggs, one at a time, beating thoroughly after each addition (mixture will look curdled). Blend flour mixture into creamed mixture. Add fruits and walnuts and mix well.
5. Turn into a well-greased 9-inch Bundt pan.
6. Place a shallow pan of hot water on oven floor. Set filled Bundt pan on lowest rack of oven.
7. Bake at 300°F about 1 3/4 hours, or until cake tests done. Let cool 10 minutes in pan, then invert cake onto wire rack and spoon remaining whiskey slowly over cake so it soaks in. Cool cake completely.
8. To decorate, mix a small amount of confectioners' sugar with enough water to thin to pouring consistency. Tint lightly with food coloring; drizzle over top of cake. Sprinkle with green sugar and arrange walnut halves on top.
2. Combine raisins, currants, and candied fruits and peels with 1/3 cup whiskey, molasses, and lemon peel. Mix well, cover, and let stand overnight.
3. The next day, sift flour with baking powder, salt, and spices.
4. Cream butter and brown sugar well. Add eggs, one at a time, beating thoroughly after each addition (mixture will look curdled). Blend flour mixture into creamed mixture. Add fruits and walnuts and mix well.
5. Turn into a well-greased 9-inch Bundt pan.
6. Place a shallow pan of hot water on oven floor. Set filled Bundt pan on lowest rack of oven.
7. Bake at 300°F about 1 3/4 hours, or until cake tests done. Let cool 10 minutes in pan, then invert cake onto wire rack and spoon remaining whiskey slowly over cake so it soaks in. Cool cake completely.
8. To decorate, mix a small amount of confectioners' sugar with enough water to thin to pouring consistency. Tint lightly with food coloring; drizzle over top of cake. Sprinkle with green sugar and arrange walnut halves on top.
Chef
